Character

Q & A with Lauren Mote

A dash of bitters and bark for all that ails you? The Refinery’s bar manager opens up about her strange arsenal of ingredients and what booze is best for the day after the night before.

1. Name your poison. And how do you like it? Rum has become such an exciting part of my repertoire—the regional differences are slight but so significant in my cocktails. It’s just become such a great go-to spirit for my programs.

2. When crafting a cocktail, do you prefer mixing up something modern or going old school? I am a firm believer in well-crafted cocktails. By this I mean anything that showcases the talents of those constructing them. On one hand I can completely appreciate a refreshing fizz or a sour, and on the other hand I love spirit-forward cocktails. All depending on how I feel at that moment, I am super game to try anything as long as the compilation of ingredients is thoughtful and makes sense.

3. What’s your go-to garnish? My garnishes tend to be over-the-top and an overall extension of the cocktail only if I am in a competition. Otherwise, I feel that my cocktail ingredients—through their many complexities and layers—speak for themselves. I find in most cases the garnish gets in the way and frankly, the aroma and fragrance the cocktail gives off should make you continue your journey to the bottom of the glass.
 
4. Finish this sentence: I’d never be caught dead drinking... anything that makes the act of getting wasted the beverage’s sole purpose. I want to drink spirits and combinations that are delicious and make me think. Drinking a bottle of beer and a shot of whiskey serves its purpose as the end-of-service reward and nothing really replaces that; the two just go so well together. But drinking Jäger-bombs, anything with Redbull-and-vodka-sodas totally takes the thrill away from bartending and being a bartender patron for me. I expect more!

5. Name the strangest ingredients you’ve used in a cocktail. I’ve used butternut squash purée, wood, smoke, beans, bark, vegetables, yeast, flowers—you name it, I’ve used it. In fact, all of our best cocktails at The Refinery are made from bizarre ingredients. Generally I build bitters, tinctures and other ingredients first and then come up with cocktails. The more bizarre the better for us.

6. Best hair of the dog? For sure, bubbly cocktails. Nothing takes the pain away from an indulgent night out quite like a French 75 or a mimosa over brunch!

7. What’s the one cocktail recipe everyone should have in their repertoire? A definite is a built punch of some kind. Traditionally, a punch is a combination of tea, spirit, citrus, sugar, and spices—just get creative. We have done dozens of built punches at The Refinery and the combinations are always impromptu, creative and delicious. Tea infusions, syrups, bitters, bubbly sodas with varying flavour profiles, different citrus endless possibilities.

8. What’s the one cocktail that should be stricken from every menu—and everyone’s memory? Flavoured margaritas using a slushy machine and 10 pounds of sugar.

Words |  Janet Gyenes     Photo | B. Sligl

The Refinery | 1115 Granville St.
therefineryvancouver.com